Seasonal Recipe

Chocolate Croissant Bread Pudding

Yield: 5-6 servings


2-3 tbsp Unsalted butter, to butter dish

8 La Madeleine Chocolate Croissants, preferably 1-2 days old

3 cups Whole Milk

4 Eggs

¾ cup Granulated Sugar

½ tsp Salt

1 Orange, zested & save juice for sauce


Orange Liqueur Sauce:

10 tbsp Unsalted Butter, room temperature

3 tbsp Granulated Sugar

Pinch of Salt

Orange Juice

¼ cup Grand Marnier Orange Liqueur


Powdered Sugar for finishing


Slice croissants in quarters vertically and layer in a buttered 4-6 qt casserole dish.

In a large mixing bowl, whisk together the milk, sugar, eggs, salt & orange zest until sugar is dissolved.

Pour the mixture into the casserole dish over the croissants, cover, and refrigerate for at least 1 hour or overnight.

Preheat oven to 325°F. Place the casserole dish in the oven & bake for 30-45 minutes. The middle will rise while in the oven and fall after baking.

Prepare the sauce: In a saucepan, combine the sugar, salt, orange juice, and orange liqueur. Heat to reduce into a syrup. Remove from heat and mix in room temperature butter. Keep ambient or warm before serving – do not boil prepared sauce or it will separate.

Finish Bread Pudding with a dusting of powdered sugar & serve with warm sauce.

French Press